Slice the green tomatoes into ¼-inch thick rounds. Place them on paper towels and sprinkle lightly with salt on both sides. Let them sit for about 10 minutes to draw out excess moisture.

Meanwhile, prepare your breading station with three shallow bowls: Bowl 1: Combine flour, ½ tablespoon Cajun seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Bowl 2: Whisk eggs and buttermilk together. Bowl 3: Mix cornmeal, panko breadcrumbs, remaining ½ tablespoon Cajun seasoning, ½ teaspoon salt, and ½ teaspoon pepper.

Pat the tomato slices dry with paper towels.

Heat vegetable oil in a large, heavy skillet over medium-high heat to about 350°F (175°C). The oil should be about ½-inch deep.

Dredge each tomato slice first in the flour mixture, then dip in the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the cornmeal-panko mixture, pressing gently to adhere.

Working in batches of 3-4 slices (don't overcrowd the pan), fry the tomatoes for 2-3 minutes per side until golden brown and crispy.

Transfer to a wire rack set over paper towels to drain excess oil while maintaining crispness.

For the Cajun ranch sauce, whisk together all sauce ingredients in a small bowl until well combined.

Serve the fried green tomatoes immediately while hot and crispy, with the dipping sauce on the side.